Gingerbread Men and Hearts

Deliciously Ella’s Gingerbread Cookies.

My friend Helen (one of my favorite people in the world and another wellness warrior and mother like myself) introduced me to Deliciously Ella’s first cookbook this summer, bringing it to me all the way from England.

From the moment I opened the book, I fell in love.

Ella Woodward has put forth numerous simple, plant-based recipes that are both very tasty and very healthy. All of her recipes are vegan and gluten free, and every single one looks and tastes delicious (hence the name “Deliciously Ella”). I have made my way through her entire cookbook and in anticipation of the arrival of her second book, “Deliciously Ella Every Day,” I have been trying out a few recipes from her blog.

A few weeks ago I made these straightforward and pretty yummy gingerbread cookies.

I followed Ella’s recipe closely, but altered it a bit to make the cookies just a tiny bit sweeter.

The original recipe can be found here: Gingerbread Men Deliciously Ella

And my adapted version is below.

Had I had more patience, I would have decorated them…but alas, I am not a very patient human being. 😉

IMG_7930

Gingerbread Men and Hearts

Ingredients:

  • 1 cup buckwheat flour
  • 1 cup sprouted brown rice flour
  • 2 cups pecans
  • 2 cups almonds
  • ½ cup water
  • ½ cup organic maple syrup
  • 2 tbsp organic coconut sugar
  • 4 tbsp ground ginger
  • 2 tbsp coconut oil
  • 2 tbsp chia seeds

Instructions:

  • Preheat oven to 180C (350F)
  • Blitz the almonds and pecans in a food processor until they become a flour.
  • Add all of the other ingredients and blend until it becomes a sticky batter.
  • Roll the dough out with a rolling pin out on a clean surface dusted with extra buckwheat or brown rice flour
  • Use gingerbread men or any other shaped cookie cutters to make cut outs
  • When the dough is all used up, place the shapes on a baking tray lined with baking paper.
  • Sprinkle the tops with coconut sugar (if you don’t plan on decorating them)
  • Bake for 15-20 minutes or until golden brown. Let cool, serve and enjoy!

*I stored my cookies for up to five days in a airtight class container in the fridge

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